Heat in a pan the water and add the meat and jahe and cook it gently until soft. Remove the meat from the pan and cut it into pieces and leave 600ml broth behind. Pound or grind the ingredients for the bumbu fine into a paste. Add this with the meat, salt and pepper into the broth and cook the meat slowly until done. Remove the meat from the pan.

Heat enough oil in a pan and fry the meat brown and serve it with the sambal.

Preparation sambal:

Cut the ingredients finely. Heat in a pan 2 tbsp oil and fry the ingredients for 4 minutes. Spoon in the salt and palmsugar and rub or pound the ingredients fine until smooth.